Sous Vide

Sous Vide was developed in France in the 1970s and is the cooking of fish, meat
or vegetables in a vacuum bag at a constant low temperature in a Bain Marie.
Once an expensive and messy process, we offer a very low cost option.
Our Sous Vide Bains Marie are so much easier to use, very affordable, capable of
delicate & precise cooking and also reheating & holding food at a set temperature.